White SMBC? Is it possible!

Anyone know of a way to make SMBC or IMBC more white and not so "creamy yellow"? Can I add Wilton's white white coloring or would that not work? I want to use SMBC for a baby shower cake soon and want white icing not off white or pale yellow...any ideas or suggestions? TIA

You could use shortening for your fat instead of butter. You'd lose that butter flavor, but it would definitely be more white. I've done it with a little butter for flavor and the rest hi ratio shortening. I did miss the butter flavor, though.

Anyone know of a way to make SMBC or IMBC more white and not so "creamy yellow"? Can I add Wilton's white white coloring or would that not work? I want to use SMBC for a baby shower cake soon and want white icing not off white or pale yellow...any ideas or suggestions? TIA

Butter icings will never be truly white....BUT....try this...it makes a big difference.

Place butter in mixing bowl and allow it to come to room temperature.

Beat the butter at high speed for about 5 minutes....the color will lighten significantly.

Butter will be really soft at this point. Refrigerate for a while to firm some what before making your icing.

Of course! I make it all the time! Go to an organic/holistic food store and get some butter with no dyes! It is a slightly off-white butter, but not yellow. Once incorporated with the sugar and egg whites, it's a beautiful, perfect white!

Of course! I make it all the time! Go to an organic/holistic food store and get some butter with no dyes! It is a slightly off-white butter, but not yellow. Once incorporated with the sugar and egg whites, it's a beautiful, perfect white!

Of course! I make it all the time! Go to an organic/holistic food store and get some butter with no dyes! It is a slightly off-white butter, but not yellow. Once incorporated with the sugar and egg whites, it's a beautiful, perfect white!

I stumbled across this forum post while researching this very subject. I see that it's from a few years ago though; so I'd like to bump it and see if any one has any 'new' techniques or advice to get a more white SMBC? I need it for a wedding in April this year.

My SMBC or IMBC are white. As in white enough. Not crisp white, but still white.. I live in Holland and luckely we cannot buy butters with yellow dye in it. Organic butters as wel as regular real butter. Look for butter with just 1 ingredient: butter.

The butter itself is not white, still a yellow cream colour, but mixed with the meringue it gets a nice white colour.

picture:

You can see the IMBC on the edges, the dam and on top of the cake, just under the off-white marzipan. The middle layer is whipped cream. You can see that is only one shade whiter.

My SMBC or IMBC are white. As in white enough. Not crisp white, but still white.. I live in Holland and luckely we cannot buy butters with yellow dye in it. Organic butters as wel as regular real butter. Look for butter with just 1 ingredient: butter.

The butter itself is not white, still a yellow cream colour, but mixed with the meringue it gets a nice white colour.

picture:

You can see the IMBC on the edges, the dam and on top of the cake, just under the off-white marzipan. The middle layer is whipped cream. You can see that is only one shade whiter.

I don't know if you think that is white enough?

I personaly like the colours of nature.

Thanks so much for the reply. I'm going to look for non-colored butter at the whole food store here in the states. I actually don't mind the color; but I'm trying to please a bride. Your picture is certainly whiter than mine; these are the tasting cakes I made for her:

Thanks so much for the reply. I'm going to look for non-colored butter at the whole food store here in the states. I actually don't mind the color; but I'm trying to please a bride. Your picture is certainly whiter than mine; these are the tasting cakes I made for her:
[URL=http://cakecentral.com/content/type/61/id/2950521/]
[/URL]
I feel sure that changing the butter is going to help Thanks!!

That is really yellow! I have never seen SMBC that color without a lot of brown vanilla in it. Very curious... I hate to ask, and please don't be insulted, but are you, by any chance, using stick margarine, rather than butter? Even generic butter isn't that yellow! I am gobsmacked.

That is really yellow! I have never seen SMBC that color without a lot of brown vanilla in it. Very curious... I hate to ask, and please don't be insulted, but are you, by any chance, using stick margarine, rather than butter? Even generic butter isn't that yellow! I am gobsmacked.

No, I never use margarine (and I'm not offended...LOL). However, having thought about it...I may have used a store brand unsalted butter...do you think that's the culprit?? Would a brand like 'Land-o-Lakes', for example, have less dye in it. How will I know before purchasing it? I'm only a hobby baker, so i do my shopping at the grocery or 'big box' stores rather than whole foods. Does anyone know a particular brand of butter I should look for??

I just buy the bulk pound blocks from Sam's club. They're a very light yellow, but by the time the SMBC is done, it's basically white, even with the vanilla paste I use. But not adding vanilla will definitely make it white white. For me anyways.

No, I never use margarine (and I'm not offended...LOL). However, having thought about it...I may have used a store brand unsalted butter...do you think that's the culprit?? Would a brand like 'Land-o-Lakes', for example, have less dye in it. How will I know before purchasing it? I'm only a hobby baker, so i do my shopping at the grocery or 'big box' stores rather than whole foods. Does anyone know a particular brand of butter I should look for??

lol! WHEW!! There are all kinds on here, some of us would've blown a gasket if I asked them that question and the answer would've been yes, lol.

I used Walmart store brand $2.78 a lb, for years and years. I think it varies per region, but it was always less yellow than Land O'lakes. It was just cream. Now it has cream, natural flavorings.

lol! WHEW!! There are all kinds on here, some of us would've blown a gasket if I asked them that question and the answer would've been yes, lol.

I used Walmart store brand $2.78 a lb, for years and years. I think it varies per region, but it was always less yellow than Land O'lakes. It was just cream. Now it has cream, natural flavorings.

Thanks for the tips. I'm going to make another test batch this w/e with Walmart brand butter and/or try adding either Wilton White White or a tiny bit of violet. I feel the need to test it because whatever I do to make it whiter, I don't want to change the taste nor the texture (it's super easy to work with - smoothing).